Roast Pork with Crackling

Preheat oven to 475º F.

Using paper towels, dry the skin of the pork loin completely. If the skin still looks damp, sprinkle lightly with cornstarch, shaking off any excess.

Place the meat on a cutting board and score the rind. Make long parallel slits about 1/4-inch apart across the width of the pork loin; be careful to cut only halfway through the fatty rind. Rub the entire rind with salt, getting as much salt as you can into the slits. Rub the rind with 1/2 of the olive oil. Turn the pork loin over and rub the flesh side with the remaining olive oil.

Insert garlic, thyme and rosemary into the slits. Generously grind black pepper over the pork. Sprinkle the top with chili flakes.

Spread the chopped onion on the bottom of a roasting pan; place the pork on a rack in the roasting pan on top of the onions. Roast for 30 minutes at 475º. Reduce heat to 425º F and continue cooking for an additional 60 minutes; or until an instant read thermometer inserted in the center of the pork loin reads 150º F.

Remove pork from oven, cover with aluminum foil, and allow to rest for 30 minutes; the pork will continue to cook while it's resting. Adjust seasoning if necessary.